Description
Gordon Ramsay’s Chicken Cordon Bleu is a deliciously crispy and creamy dish featuring tender chicken breasts stuffed with Swiss cheese and ham, coated with crunchy panko breadcrumbs, baked to perfection, and served with a rich Dijon Parmesan sauce. Perfect for a satisfying and elegant meal in under an hour.
Ingredients
Scale
Chicken Roll Ingredients
- 2 large Chicken Breasts (boneless, skinless, pounded to even thickness)
- 4 slices Swiss Cheese (creamy melt and nutty flavor)
- 4-6 slices Ham (good-quality for maximum flavor)
- 1 cup Panko Breadcrumbs (deliciously crispy exterior)
- 1 egg (or 3 tbsp Mayo for coating)
- 2 tsp Flour (alternative option for coating)
- 3 tbsp Mayo (alternative option for coating)
- 1.5 tbsp Dijon Mustard (alternative option for coating)
Sauce Ingredients
- 1.5 tbsp Unsalted Butter
- 1.5 tbsp Flour (to thicken sauce)
- 1.25 cups Milk (any milk or plant-based alternative)
- 2 tbsp Dijon Mustard (adds tangy punch)
- 3 tbsp Grated Parmesan Cheese (freshly grated for flavor)
Instructions
- Preparation: Begin by pounding the chicken breasts to an even thickness to ensure they cook uniformly.
- Assemble the Rolls: Lay the flattened chicken breasts out and layer each with ham slices and Swiss cheese. Roll each breast up tightly and secure with toothpicks if necessary to keep the filling inside.
- Coating: Prepare an egg wash by whisking the egg (or use mayo with flour and Dijon mustard as an alternative). Dip each chicken roll into the egg mixture, allowing excess to drip off, then thoroughly coat in panko breadcrumbs for a crispy exterior.
- Bake the Chicken: Place the coated chicken rolls on a greased baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown and cooked through.
- Make the Dijon Parmesan Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour until smooth to form a roux. Gradually add milk, whisking continuously to avoid lumps. Stir in Dijon mustard and grated Parmesan cheese. Simmer the sauce until creamy and thickened.
- Serve: Remove the chicken from the oven and slice each roll. Drizzle generously with the warm creamy Dijon sauce. Serve immediately and enjoy!
Notes
- To ensure the chicken cooks evenly, pounding it to an even thickness is crucial.
- If you don’t have eggs, mayo mixed with a bit of flour and Dijon mustard makes a good alternative for coating.
- Using panko breadcrumbs gives a lighter, crunchier crust than regular breadcrumbs.
- This recipe works well with any type of milk, including plant-based alternatives, for the sauce.
- Securing the rolls with toothpicks helps keep the filling intact during baking.
- Let the chicken rest for a few minutes after baking before slicing to retain juiciness.
